Flavor encapsulation overview

Uhlemann J., Schleifenbaum B., Bertram H., Flavor Encapsulation Technologies An Overview Including Recent Development, Perf Flavor., 27(5), 52-60 (2002)... 

Versic, R.J. Flavor Encapsulation—An Overview. 2014. http //www.rtdodge.com/fl-ovrvw.htm. 

Uhlemann, J. Schleifenbaum, B. Bertram, H.J. Flavor encapsulation technologies An overview including recent developments. Perfumer and Elavorist 27, 52-61, 2002. 

The encapsulation of foods, flavors, fragrances and the like has been attempted and commercialized by many different methods. A comprehensive overview is given of... 

This symposium was developed to provide an overview of existing processes and to investigate new developments. The speakers came from industry and academia to provide two perspectives applied research with immediate product benefits and basic research, which can contribute information for long-term improvements. Whereas many people are involved in the manufacture and use of encapsulated flavors, there is little published information on how encapsulation is accomplished and what factors affect encapsulation processes. This book represents the compilation of the information presented at the symposium. We hope it will serve as a reference for the people who work in all aspects of the food and flavor industry who are interested in the encapsulation of flavors. We are sincerely grateful to all of the authors who were willing to present information at the symposium and who cooperated by preparing manuscripts. We appreciate all of your efforts. 

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